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Martha's Sauteed Rhubarb over Vanilla Ice Cream

MyCookbook Recipe Database
MyCookbook Member: MSL
Recipe Category: Dessert
Recipe Preparation Level: easy

    The taste of rhubarb is one we associate with spring. Its mouth-puckering sourness is suprisingly versatile: Combined with sugar, it’s used in pies, compotes, jams, and cobblers, and it goes well with other fruits, such as strawberries, apples, and blackberries.

    Rhubarb is a perennial and grows best in cool-weather gardens; it’s available in markets from April through June (though you can find hothouse varieties year-round). The bright-red stalks—much too sour to be eaten raw—are a great source of potassium; they also contain vitamin C and calcium (the leaves are toxic, whether raw or cooked). When choosing rhubarb, look for the reddest stalks that are crisp and blemish-free.

    One of Martha’s favorite ways of serving rhubarb is to sauté and spoon it over vanilla ice cream. She demonstrates this simple recipe today.

    Serves about 8

    2 tablespoons unsalted butter
    4 cups washed and thinly sliced rhubarb
    1/2 cup sugar
    Vanilla ice cream
    Fresh mint for garnish

    In a large skillet, melt butter over high heat. Add rhubarb and sugar. Cook, stirring, until tender, 4 to 6 minutes. Serve warm over ice cream with a sprig of mint, if desired.

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